Pan-Roasted Asparagus Soup with Tarragon

1. 1

   Break off the bottom of each asparagus stalk and discard.

2. 2

   Coarsely chop the rest of the stalks, leaving 16 of the flower ends whole.

3. 3

   Put the butter or oil in a large deep skillet or broad saucepan and turn the heat to medium-high.

4. 4

   A minute later, add the asparagus and tarragon, raise the heat to high, and cook, stirring only occasionally, until nicely browned, about 10 minutes.

5. 5

   Remove the whole flower ends; set aside.

6. 6

   Add the stock and some salt and pepper; bring to a boil, then reduce the heat and simmer until the asparagus is very tender, about 10 minutes.

7. 7

   Cool for a few minutes.

8. 8

   Use a blender to puree carefully in batches.

9. 9

   Return to the pan and reheat gently over medium-low heat, stirring occasionally.

10. 10

    When the soup is hot, taste and adjust the seasoning.

11. 11

    Put 4 of the cooked flower ends in each of 4 bowls; ladle in the soup and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.